This is one way I like to make stuffed bell peppers. I eyeball the amounts for the filling which are totally tweak-able (figure about 1/4 lb. of meat per pepper). I've also added cooked rice or orzo at times…your choice. I don't add breadcrumbs to the filling, but I have sometimes used fresh breadcrumbs on top with (or in place of) the Parmesan. I'm not of fan of green bell peppers, so I use red, orange and/or yellow.

Stuffed Bell Peppers

3 large red, orange and yellow bell peppers, halved lengthwise with seeds and ribs removed

1 1/2 lbs. ground beef (or half beef/half ground pork or Italian sausage)

1 small onion, chopped

2-3 cloves garlic, chopped

1/4 tsp. dried thyme, or to taste

Salt and pepper

1 cup canned corn, drained

1/4 cup grated Parmesan, plus more for topping

About 1 1/4 cups marinara of choice, plus more for topping

1 egg, beaten

Brown meat in large skillet, seasoning with salt and pepper (I use a potato masher to “crumble” ground meat.). Push meat to one side of pan and add the onions and garlic to the empty half of the pan. Saute briefly, stir in the thyme, and mix together with the meat. Drain off any excess fat. Remove from heat and add the corn. Let cool slightly, then mix in the Parmesan and marinara. Taste for seasoning and mix in the beaten egg. The filling should be very moist, easily binding together. If necessary, add more marinara.

Butter a baking dish and place the peppers in it, cut side up. Season inside of peppers with salt and pepper. Divide filling among peppers, mounding as much as possible. Top each pepper with marinara and sprinkle generously with Parmesan. Bake (uncovered) at preheated 375 for about 40 minutes or until peppers are tender.

Thank you Nancy and Chloe,

both these recipes sound good. I am going to try them as soon as I pick up all ingredients. I think I will go with Chloe’s recipe but add the rice from Nancy’s.

If I decide to freeze some, do you think I should cook them first in oven and then freeze or freeze before cooking.

And then how would I cook them after frozen.

thanks to you both.

I've not frozen them, but my choice would be to make and freeze just the filling. Thaw it and stuff the peppers right before baking. Not sure but am thinking the texture of the peppers could be compromised with freezing and thawing due to their high water content.

I like to use poblano peppers. I halve and de-seed them and par boil them (six minutes) and then shock them in cold water.

The 'filling/stuffing' is whatever you like: I use a bit of cooked ground beef, some diced peppers, diced onions, shrooms, and a bit of cooked rice/quinoa etc. Have stopped using tomato paste, but it may be added. Then I coat liberally with shredded cheese, I like pepper jack, and bake for about 30-45 minutes, stuffing side up. So many options for the filling. And you can freeze them after you stuff them; I double zip bag them. They are wonderful in the dead of winter.

If there is extra filling, I just put it under the peppers when I bake them ...

I agree with Chloebud on the freezing. Freeze the filling, and if on the day you want to make it and don't have the peppers on hand, you can put it in seeded zucchini or other squash halves, or small acorn squash, or just about any non-sweet fruit like that. Or just ramekins with a couple spoons of stock or water to make up for moisture from the peppers or other fruit.

I haven't made them for a long time, so I don't have measurements, but a stuffed pepper I really like has chicken and feta cheese.

1. Hollow the peppers, steam, poach or lightly roast the chicken pieces (or for heaven's sake use leftovers!), shred and add spices/seasonings to taste. Thyme or tarragon is great, plus some black pepper and sumac, but go with what you like.
2. A plump kind of rice is nicer than basmati or other more toothsome kinds. White works well, but a sweet brown like Carolina gold is nice too. Cook the rice to well hydrated and tender.
3. Crumble the feta or cut into small dice, about 2/3 to equal volume as the shredded chicken.
4. Sauté white onion, about half the volume of the shredded chicken when raw and chopped, to just starting to get tender if you want them apparent, or to transparent if you like them less forward.
5. Add same sized chop of the bits of the peppers tops removed from the stems, and and veg you like from same sized carrots to a handful of baby spinach. Sauté until tender or wilted or whatever. You only need a little of the added veg if you want a good portion of rice, but you can substitute veg for a lot of the rice if you prefer..
6. Mix all the ingredients warm so they'll start to meld and squeeze on a lot of fresh lemon juice. Add some more of the herbs and spices/seasonings you used on the chicken, to taste. You can add an egg or two as glue, but I don't bother. Stuff the peppers.
7. Top with oiled breadcrumbs, cheese, or use some of the plain rice with an extra squeeze of lemon and a drizzle of olive oil.
8. Bake. 360° F or so, until the tops are browning, the peppers are starting to color, and just starting to look wrinkly. If they're looking a little saggy take them out even if they're not browned or wrinkly yet. Use a thermometer to make sure they're cooked through as well as nice and hot.

Thanks for bringing this up. I'm going to make them next week. It's been too long! :)

Lyban, for some reason I couldn't post a pic I have of the peppers. I found the photo I posted in the link below. You have to click on "see 50 more comments" at the beginning of the thread and scroll down due to all the posts.

https://www.houzz.com/discussions/5251736/what-s-for-dinner-358#n=100

Chloe, I found the photos and they look delicious. Thanks.

pillog. That also looks like another good recipe for the next time.

bragu, if my peppers are not soft enough the first time I make them maybe I will try your trick next time.

i will post results when I have made them , hopefully tomorrow if possible.

I like to use Italian sausage in stuffed peppers rather than ground beef.

Yes^...sausage is also tasty, or a combination of sausage/ground beef.

See how you feel first without precooking the peppers. Their baking time in the oven is enough for me but YMMV.

A different method.

Open and follow the cooking instructions on Uncle Ben's Spanish Rice mix. While this is cooking brown your chosen meat in a bit of olive oil. I prefer smoked sausage, but it is your choice. Or this is also a good time to use leftover meats. When Spanish rice is cooked stir in meat. Cut peppers in half from stem to bottom. Remove seeds. Stuff each pepper half with rice mixture. Spread any remaining rice on bottom of casserole with tight fitting lid. Add 1/2 cup of water. Arrange stuffed peppers in casserole. Place a generous chunk of good melting cheese on top of each pepper. Cover. Bake in 350 degree oven for one hour. Test with sharp knife to make certain peppers are cooked and soft. May need another 15 or so minutes of baking.

This is an easy 'head' recipe with lots of flavor.

I made my stuffed peppers today and we had one each for dinner, they were delicious thanks to all you wonderful ladies. I used a mixture of ground beef, veal and chorizo sausage. I mostly followed Chloe’s recipe but added a bit of rice as other posters suggested. I did not cook my peppers before. When peppers were filled I put in a 350 oven covered in aluminum foil for 30 minutes and then removed foil for another 20 minutes.. I loved them and now I have four left to bring to a friend and her hubby tomorrow who is recuperating from a serious operation.